• Wash and chop potatoes into cubes. Do NOT peel them.

  *If you want to do this the night before, just make sure they are completely covered in water, in an airtight container, and stored in the fridge.
• Cook potatoes in the microwave on an uncovered plate/platter for approximately 15 -30 minutes or until a fork can easily go through potato pieces, but they are still firm/holding shape.  

  *You can separate them onto two plates/platters if you want them to cook faster.

  ** If you have leftover potatoes, skip this step**
• Meanwhile:  heat oil in a large skillet/frying pan to medium-high and saute kubassa/kielbasa for 3-4 minutes, stirring and flipping regularly, then remove to a plate. Set aside.
• Add 1 tablespoon more cooking oil to pan, then saute green pepper, onions and garlic on medium-low for 5 minutes..
• Add mushrooms and cook for an additional 4-5 minutes, covered stirring constantly.
• Set aside in a separate bowl.
• Add butter to pan and cook potatoes, stirring and flipping regularly,  for 15 minutes until browned on the outside and soft inside. *You can move to a bigger pan here (or start with a bigger pan if you don't want to dirty 2 pans.
• Then add green pepper/onion mix back to pan, as well as kubassa, sauerkraut, dry cottage cheese, dill, and cook, stirring, for approximately 10 additional minutes.
• If using eggs: cook eggs to your liking and place on top of hash.

Garnish:

• Garnish with additional fresh dill and sour cream. Serve warm.